Whitefish chowder
Whitefish chowder is a rich, creamy soup originating from the coastal regions of the northeastern United States and Atlantic Canada. It features flaky white fish (like cod, haddock, or halibut) simmered with potatoes, onions, and often salt pork or bacon in a milk or cream base. The dish is a comforting, hearty staple of New England and Maritime cuisine.
🍽️ Nutrition at a glance
This is a high-protein, high-fat dish due to the fish and cream, with moderate carbs from potatoes. It provides a good source of omega-3 fatty acids, vitamin D, and selenium. A typical serving contains approximately 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 20 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Vitamin D | 3.2 mcg |
| Selenium | 24 mcg |
| Potassium | 420 mg |
| Vitamin B12 | 1.8 mcg |
| Phosphorus | 210 mg |
| Niacin (B3) | 4.5 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
| Vitamin A | 120 mcg RAE |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of maritime 'poor man's' food that has become a celebrated regional specialty. Nutritionally, it's a rare dish that combines high-quality marine protein and healthy fats with the comforting starchiness of a chowder.
